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Vegetable Chicken Barley Soup Recipe
Vegetable Chicken Barley Soup Recipe photo by Taste of Home

Vegetable Chicken Barley Soup Recipe

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With chicken, barley and a host of delicious veggies, this is a tasty antidote to cold and flu chills. —Patricia Randall, Newton, Kansas
TOTAL TIME: Prep: 20 min. Cook: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 45 min.
MAKES: 6 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 2 tablespoons canola oil, divided
  • 2 cups chopped leeks (white portion only)
  • 1 celery rib, thinly sliced
  • 1 carrot, thinly sliced
  • 2 cups sliced fresh mushrooms
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2-1/4 cups water
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup quick-cooking barley

Nutritional Facts

1 cup equals 218 calories, 7 g fat (1 g saturated fat), 42 mg cholesterol, 550 mg sodium, 19 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.

Directions

  1. In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink. Remove and set aside.
  2. In the same pan, saute the leeks, celery and carrot in remaining oil for 4 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the broth, water, seasonings and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  3. Stir in barley and return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until barley and vegetables are tender. Discard bay leaf. Yield: 6 servings.
Originally published as Chicken Barley Soup in Healthy Cooking December/January 2011, p47

Nutritional Facts

1 cup equals 218 calories, 7 g fat (1 g saturated fat), 42 mg cholesterol, 550 mg sodium, 19 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.

Reviews for Vegetable Chicken Barley Soup

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 1, 2011

Yummy

MY REVIEW
Reviewed Nov. 30, 2010

I made this with noodles instead of barley because I had the long-cooking kind instead of quick-cooking, and it was absolutely delicious anyway. I can't wait to make it again with barley. The leeks give the broth a rich flavor and this is definitely a keeper.

MY REVIEW
Reviewed Nov. 30, 2010

I would use and did use Swanson's chicken broth. It has no MSG or better still use chicken stock.

MY REVIEW
Reviewed Nov. 30, 2010

This is the best most comforting chicken soup ever. I can't wait to make it again.

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